San Bei Ji, or Three Cup Chicken, is a beloved traditional Taiwanese dish named for the approximate equal parts of sesame oil, soy sauce, and rice wine used in its rich, aromatic sauce. This savory stir-fried chicken is known for its fragrant basil finish.
San Bei Ji: Three Cup Chicken
San Bei Ji, or Three Cup Chicken, is a beloved traditional Taiwanese dish named for the approximate equal parts of sesame oil, soy sauce, and rice wine used in its rich, aromatic sauce. This savory stir-fried chicken is known for its fragrant basil finish.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 tbsp sesame oil for marinating
- 1 tbsp light soy sauce for marinating
- 1 tbsp Shaoxing wine for marinating
- 2 tbsp dark sesame oil for cooking
- 1 head garlic cloves peeled and smashed
- 3 inch fresh ginger sliced
- 3 red chilies dried optional
- 1/4 cup light soy sauce
- 1/4 cup Shaoxing wine or rice wine
- 1/4 cup dark sesame oil
- 1 tsp sugar
- 1/2 cup fresh basil leaves packed
Instructions
- In a bowl, combine chicken pieces with 1 tablespoon sesame oil, 1 tablespoon light soy sauce, and 1 tablespoon Shaoxing wine. Marinate for at least 15 minutes.
- Heat 2 tablespoons dark sesame oil in a large wok or skillet over medium-high heat. Add the smashed garlic cloves, sliced ginger, and dried chilies (if using). Stir-fry until fragrant, about 1-2 minutes.
- Add the marinated chicken to the wok and spread it out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- In a small bowl, whisk together the 1/4 cup light soy sauce, 1/4 cup Shaoxing wine, and 1 teaspoon sugar. Pour this sauce over the chicken.
- Bring the sauce to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly.
- Remove the lid, increase heat to medium-high, and add the packed fresh basil leaves. Stir gently until the basil wilts and becomes very fragrant, about 1 minute.
- Serve immediately with hot steamed rice.
Notes
For a spicier kick, add a few dried red chilies with the ginger and garlic. Garnish with fresh basil leaves just before serving for maximum aroma. Serve hot with steamed rice. You can use chicken thighs for a more tender and juicy result, or chicken wings for a different texture.
